These fork-free chicken satay kebabs are everything you need on a Friday night. They're easy to make, they take 15 minutes to grill, and they're scrumptious!
If you want them really tender then give the chicken plenty of time to rest in the marinade. If you're pushed for time, don't worry, they are still super tasty after fifteen minutes. If you'd like to make this a vegan dish, you can just swap out the chicken for a firm tofu or seitan (grilling time might vary slightly).
INGREDIENTS (makes 6-8 kebabs)
For the satay:
- 600g chicken thighs
- 3 tablespoons smooth peanut butter
- 4-6 tablespoons coconut milk (depending on how creamy you want it, make sure you give it a shake).
- 2 garlic cloves, crushed
- 1teaspoon of turmeric
- 2 teaspoons crushed ginger or ginger paste to substitute
- 1 teaspoon curry powder
- 1 teaspoon cumin
- Juice of 1 lime
- 1 teaspoon salt
- Pinch of white pepper (or regular)
- 2 tablespoons of soy sauce
- 2 spring onions, finely sliced
You will also need 6-8 skewers to assemble. If you're a fan of kebabs, I'd recommend investing in some metal skewers. They're reusable, they don't need to be soaked in advance like the bamboo ones and there's no risk of burning them. You just need to be careful when you take them off the grill as they will be very hot, but they cool within a minute or two.
To garnish:
- Sesame seeds
- 1 spring onion
- Squeeze of lime
DIRECTIONS
Slice the chicken thighs into bitesize pieces and put aside.
Add the remaining satay ingredients to a bowl and mix until all ingredients are combined into a paste.
Add the chicken to the bowl and ensure that every piece is well coated. Clingfilm and leave to chill in the fridge. To get the chicken really tender, it's best to do this a few hours ahead but if you're short for time then as little as 15 minutes resting will still make a difference.
Put the grill on high to warm up and add a couple of layers of foil to the grill pan/tray that you're using. This one can get messy.
Thread 6-8 pieces of chicken per skewer and add to the prepared pan.
Grill on high for 14-16 minutes, turning half way through. Once you've checked they're cooked, place the grill pan on a heat resistant surface and wait a few minutes for the metal skewers to cool.
Plate up the satay and garnish with sesame seeds and spring onion, and finish with a squeeze of lime.
And that's it! They're super simple but they are packed with flavour and they always come out lovely and tender. I'm a big fan of adapting recipes to suit your own personal tastes. I'm not a huge lover of peanut butter so these satay don't lead with a really strong peanut flavour, but if you are then feel free to add an extra tablespoon or garnish with smashed peanuts.
Have a play around and let me know what you think. I'd love to hear how you get on.
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